"Easy" because you don't need live, in-the-shell clams—although you can certainly use them. 4 slices good, smoky bacon 2-6oz cans of whole or chopped clams 1 8oz bottle clam juice 1 c minced onion 2-3 c peeled and diced potato 2 TB flour big pinch dried thyme 3/4 c milk 3/4 c heavy cream (or sub 1-1/2 c half and half for the milk and cream) 1/4 tsp ground white pepper Drain the clams and set aside. Combine the liquid from the cans with the bottled clam juice and, if needed, add water to make 2 cups. Dice the bacon and cook in your soup put until crisp. Remove with a slotted spoon. Add the onion and potato to the fat remaining in the pan and cook over medium heat for about 10 minutes, stirring. Stir in the flour and thyme, and stir for a minute. Add the clam juice and simmer for about 10 minutes until the potatoes are tender and the soup has thickened. Add the cream, milk, clams, bacon, and white pepper. Taste for salt, although you probably won't need any because the clam juice is salty. Bring just to a bare simmer (don't boil!) and serve.